GLUTEN FREE

Chilaquiles Rojos

Guajillo Chiles Chiles de Arbol Avocado oil Yellow onion Garlic

WHAT YOU NEED

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Chicken broth Tomato paste Sea salt Mexican oregano Cumin Lime juice

WHAT YOU NEED

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Corn tortillas Avocado oil avocado Cilantro Cotija cheese Cherry tomatoes Sour cream Eggs

Soak the chiles in hot water while preparing other ingredients.

ONE

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In a large skillet, add avocado oil, onion, and garlic cloves. Saute for about 10 minutes over medium heat to soften.

TWO

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Into the skillet, add the spices, salt, tomato paste, soaked chiles, and chicken broth. Bring to a simmer.

THREE

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Cut tortillas into strips or wedges. Stir fry the tortilla strips over medium heat until they are crisp

FOUR

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Add the tomato and chile mixture, along with lime juice, into a blender and process until very smooth.

FIVE

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Drizzle the sauce over the tortillas.

SIX

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Garnish with avocado, cotija cheese, cilantro, cherry tomatoes, or thinly sliced radish.

SEVEN

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A traditional Mexican breakfast, corn tortillas are lightly fried until crisp, and topped with a delicious red salsa. The best part of these are the toppings!

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One Pan Mexican Quinoa

Mexican Caesar Salad

Authentic Salsa Verde

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